Espresso

Pressure changes everything

Espresso isn’t a roast or a bean — it’s a brewing method. About 7–9 g of finely ground coffee, packed into a portafilter, is hit with water at roughly 93 °C under 9 bars of pressure for 25–30 seconds, yielding 25–35 ml of concentrated coffee with a layer of golden-brown crema on top. Pressure forces oils and dissolved CO₂ to emulsify with water, producing the crema and the distinctive body.

A short history

In 1884, Angelo Moriondo of Turin patented the first machine to use steam pressure for coffee. Luigi Bezzera improved the design in 1901, and Desiderio Pavoni commercialized it. The modern lever-pump espresso machine — the kind that produces real crema — was invented in 1947 by Achille Gaggia.

Drinks built on espresso

• Cappuccino — espresso with steamed milk and a thick milk-foam cap.
• Latte — espresso with steamed milk and a thin layer of foam.
• Macchiato — espresso “marked” with a small splash of milk.
• Americano — espresso diluted with hot water.
• Cortado — espresso “cut” with an equal volume of warm milk.
• Affogato — a shot of espresso poured over a scoop of vanilla ice cream.

Reading the pour

A well-pulled shot has three visible bands: a dark brown bottom (the body), a tan middle, and a golden crema on top. If the shot pours too fast (under 20 s) it will taste sour and thin; too slow (over 30 s) and it turns bitter and burnt.